Savory Pie with Peas and Bacon, a simple and genuine recipe based on puff pastry, small peas, and smoked bacon, perfect to serve as a main dish or a delicious appetizer.
This savory pie is also flavored with Pecorino Romano and mozzarella that make the filling even more flavorful.
For this recipe, I used small peas which have a sweeter and more delicate taste compared to the classic ones. They can be either fresh or frozen.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you still have doubts, you can write a comment or use the appropriate contact form.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 563.78 (Kcal)
- Carbohydrates 35.40 (g) of which sugars 5.29 (g)
- Proteins 26.02 (g)
- Fat 34.39 (g) of which saturated 9.68 (g)of which unsaturated 7.75 (g)
- Fibers 5.29 (g)
- Sodium 1,275.57 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Pie with Peas and Bacon
- 1 roll puff pastry
- 1 cup cup small peas (fresh or frozen)
- 2.8 oz oz smoked bacon
- 1.8 oz oz Pecorino Romano
- 3.5 oz oz mozzarella (grated)
- 1 yellow onion
- 2 eggs
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Frying Pan
- Cutting Board
- Bowl
- Baking Dish
- Kitchen Scale
Recipe for Savory Pie with Peas and Bacon
With the peas, I also prepared Savory Muffins with Peas, Ham, and Spring Onion.
Start the preparation of the savory pie with peas and bacon by cleaning and slicing the onion thinly.
Scald it in a pan for a couple of minutes with two tablespoons of extra virgin olive oil.
Add the small peas, season with salt, and cook over low heat for 5 minutes.
Finish with the smoked bacon diced.
Cook for another 5 minutes, turn off and let it cool.
Preheat the oven to 375°F (190°C) in fan mode.
Unroll the puff pastry directly into the baking dish with its parchment paper.
Prick it with the tines of a fork or with a skewer.
Once the peas and bacon have cooled, add Pecorino Romano, grated mozzarella, and a pinch of black pepper.
After mixing well, also add two medium eggs previously beaten in a small bowl and seasoned with a little salt and black pepper.
Mix well with a spoon or a ladle to incorporate the eggs with the rest of the ingredients.
Transfer the pea and bacon filling into the baking dish with the puff pastry.
Seal the excess edges over the filling.
Bake the savory pie with peas and bacon in a fan oven at 375°F (190°C) for about 20-25 minutes, the puff pastry should be well browned.
Remove from the oven, let it cool for a few minutes, and serve.
You can find this and other recipes in the collection Recipes for the Easter Monday Picnic.
Savory Pie with Peas and Bacon
Check this section to clarify your doubts, if you do not find the answer to your question, comment or write using the form below.
If you love the pea/bacon combination, also try the Pea and Bacon Soup.
FAQ
I couldn’t find grated mozzarella, can I use the regular one?
Yes, but make sure to dry it well before use. You can possibly replace it with smoked provola.
Can I use puff pastry instead of brisée?
Yes, but reduce the baking time by 5 minutes.
How long does it keep?
You can keep it for 1-2 days in the refrigerator.
I do not recommend freezing it.
If you love rustic and savory pies in general, you will find many ideas in the Savory Pies section.
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